Instructions

1. Preheat oven to 200°C.
2. Thinly slice the spring onions, finely chop the mushrooms.
3. Heat the oil in a frying pan, add the pine nuts, mushrooms and onion and fry for about 5 minutes. Season with salt and pepper, then put aside.
4. Wash the peppers and cut a line into the flesh to form a pocket. Remove the core and seeds.
5. Fill the peppers with the mushroom mixture, then using toothpicks tighten the incision.
6. Place the peppers onto a baking sheet, then bake for 15-20 minutes or until the peppers soften and slightly brown.
7. Before serving remove the toothpicks.
8. Serve warm with flatbread, steamed rice, quinoa or couscous. Alternatively serve it as side dish to roast meat, grilled fish etc.